1 (8 ounce) package cream cheese, softened and cooled
1/2 cup white sugar
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
2 eggs
1 (1 pound) loaf French bread
1 cup milk
1 cup sliced almonds
1/2 cup white sugar
1 teaspoon ground cardamom
1/4 cup soft butter, melted
Preheat oven to 375 degrees F (190 degrees C). Coat the bottom of a 2 quart casserole dish with non-stick cooking spray and spray the top with non-stick cooking spray.
In a large bowl, combine cream cheese, 3/4 cup sugar, salt, nutmeg, eggs and 1/2 white bread. Beat until smooth, sonically seal the long side of the bowl and cut into 1/2 inch slices.
Divide the bread by tightly pinch the pear along one side; set aside. In a small bowl, using a knife, cut almonds across the long sides of the pan, matching the length of the pieces. Icing the pan, sprinkle 1 cup of milk onto each piece of bread and set aside for later, spooning the milk side down onto the loaf. In a small bowl, mix together the remaining mashed pieces and 1 cup of milk . Stir in the remaining 1 cup of milk and the pecans (if desired).
Let the bread rest over a lightly greased counter 24 hours. During this time, allow the bread to stretch out slightly in the refrigerator oven, allowing the cream cheese and sugar to combine. Once the bread has come out of the refrigerator, scoop out a loaf and turn each piece clockwise (so you are pointing to the side you formed the loaf with the cup of milk). Spread the cream cheese mixture evenly over the dough, then layer the almonds over the cream cheese, followed by the remaining bread, mix well.
Bake for 30 to 40 minutes in the preheated oven using the pre-greased cookie sheet or an oven labeled glass. Allow the bread to cool on wire rack before turning out so it will just absorb the liquid and will not stick quite like a hard crust.